Introduction to the description of Origin and Flavor of Coffee Bean varieties in Ethiopia

Introduction to the varieties of Coffee Manor in Ethiopia

In Ethiopia, the grading and quality control system of coffee is divided into three levels: producer, regional and national. All coffee is inspected by local inspection agencies before leaving the country of origin, and then re-tested at the coffee inspection and grading centers in Addis and Diredawa to determine its quality grade. Coffee is graded before auction and sale and is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that the origin and color meet the export standards to ensure the reputation of Ethiopian coffee.

Ethiopian beans are easily recognizable. Most of the beans are small and pointed long beans, the so-called 'longberry', and often mixed with small oval-shaped short beans, the so-called' shortberry', looks uneven in size and uneven in appearance. The commercial bulk beans of Grade4 or Grade5 are mostly mixed with hundreds of different crystal seeds in different producing areas, so the phenomenon of uneven phase of beans is the most obvious, and it is not easy to bake evenly.

Even the official research unit of Ethiopia does not know how many Arabica subspecies there are in Ethiopia. The coffee cooperatives in this mountain are certainly different from those planted in another mountain, and even small farmers in the same region grow different varieties of coffee. It has been estimated that there are at least 2000 varieties of Ethiopian coffee and even more than 4500 kinds of coffee. Compared with the fat posture of Bourbon 'SL28', the main variety to the south of Kenya, or Tibica in Central and South America and Asia, Ethiopian beans look a little malnourished. But "beans" can not be seen, Ethiopian coffee has the most citrus aroma in the world, whether it is instant coffee or freshly ground coffee, you can smell the aroma of orange or lemon when you extract it. The nose is characterized by strong floral, fruity, sour and sweet aromas, but the alcohol is slightly thicker or less dense. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best Grade3 Harald sun-dried beans often show uneven color, which is the biggest defect of Ethiopian beans, but the good thing is that it does not affect its good flavor. For coffee fans, you don't have to worry about what the beans look like, it's the most important thing. The stability of Ethiopian water-washed beans is much better than that of sun-dried beans, whose flavor fluctuates greatly every year, so be sure to test it several times before buying in large quantities. If you buy good sun-dried beans, their flavor is much deeper than water-washed beans, but if you buy improperly handled sun-dried beans, it will certainly make people speechless, which is the voice of many coffee fans.